JPS61124360A - Utilization of substance having taste and flavor of shrimp - Google Patents

Abstract

PURPOSE:The tissue of krill or shrimp including the endothelial part is crushed finely in a liquid phase, the pH of the suspension is adjusted to effect the isoelectric precipitation of proteins, the precipitate is removed, and the precursor substance having the taste and flavor of shrimp and existing in the residual liquid phase is utilized by adding to a food and drying and heating the product. CONSTITUTION:The tissue of krill or shrimp including the endothelial part is optionally degutted, pulverized finely in a liquid phase, and adjusted to <=6pH to effect the isoelectric precipitation of proteins, which is separated and removed. The precursor substance having the taste and flavor of shrimp and exiting in the residual liquid phase is used as it is or after concentration, added to a food, dried to a water-content of <=50%, and heated at 95-250 deg.C for <=30min to obtain a substance having the taste and flavor of shrimp.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for imparting a distinctive shrimp flavor to foods by separating shrimp flavor precursors from krill or shrimp and heating them.

In recent years, under the influence of the 200 Nautical Sea Law, there has been a strong demand for the effective use of marine resources, and in particular, krill is said to be the last protein source on earth, and research into its effective use has been actively conducted. It is progressing.

The present inventors have conducted extensive research with the aim of fully utilizing krill, and as a result, have succeeded in establishing a method for separating shrimp flavor substances (flavor). What does "flavor" mean in the context of the present invention? Lines 1 to 3 of page 2 of "Comprehensive Fragrance Chemistry [■]", first edition published by Koyo Shoten on July 5, 1960, third edition published on February 25, 1980. As explained in ``When a fragrant substance directly enters the nostrils from the outside world, we sense an odor, but when the fragrant substance that passes through the oral cavity stimulates the sense of taste and smell at the same time, the Co1O
In addition to r+Smell, I sense a unique flavor and aroma. This feeling is called "flavour".
or, sn+all &taste), and such aroma substances are also generally referred to as ``r-flavors'' to indicate the meaning of ``food flavorings''. In other words, fragrant substances (flavors) are detected by the nose and then perceived as flavor and aroma in the oral cavity.Flavor is the fragrant substance (the cause), and flavor and aroma are tasted in the oral cavity.

It refers to the sensation (result) of simultaneously perceiving the sense of smell.

Originally, krill or shrimp have (1) integument (4) hepatopancreas Wa (7) thorax (2) endothelium
(5) Internal organs (8) Abdominal cavity (3) Muscles (6) Eyeballs (9) Antennae, etc.1 The inventors have discovered that the precursors of shrimp flavor are unevenly distributed in the endothelium. Based on this fact, we not only efficiently separate and generate shrimp flavor, but also fully utilize it by fractionating it into a meal that mainly consists of krill and shrimp proteins, shrimp flavoring, internal organs, and outer shell. completed the method.

As a simple method.

A Method for obtaining a mixture of shell and endothelium In this case, after pre-processing the krill or shrimp by removing their viscera or removing their internal organs, the skin is removed from the remaining meat by a roller-set peeler. The residue, which is mainly composed of shells, is purified to its left side or empty.

B. Method for obtaining a mixture of muscle and endothelium In this case, the endothelium is obtained by pre-processing the shrimp or krill, such as removing the shrimp or krill, and then removing the shell using a normal Tom-type meat-cutting machine. Leave the muscle paste on or work it out even more.

In the case of a method for selectively obtaining only the endothelium, shrimp or krill are pretreated by removing their internal organs, and then the soft parts, including the endothelium, are selectively extruded using an appropriate method, and the flesh is removed from the shell. According to the method of leaving the raw material in the frying medium, highly refined products can be obtained by the above-mentioned methods A and B, but in other cases, further purification is required.

When the above-mentioned methods A, B, and C are applied, they can be used, but depending on the purpose, an easy-to-handle shrimp flavor (flavor) precursor can be obtained by any treatment. In either case, what is obtained is a red crude carotenoid product, which may be used for practical purposes depending on the purpose.

In order to obtain a highly purified product, (i) pre-process the krill or shrimp by removing their viscera or removing internal organs, and then (ii) add several times the amount of water and pulverize to a pH of 6 or less. The pigment and protein are precipitated by isoelectric precipitation, and most of the protein and pigment are separated and removed by filtration or a centrifuge.

(iii) Since the shrimp flavor precursor exists in the liquid phase after separation, that is, an aqueous solution, it can be concentrated by evaporation, membrane filtration, etc., or coated with an appropriate adsorbent. Sun drying, hot air drying, low temperature drying, freeze drying.

Alternatively, it can be used as a shrimp flavoring agent by selecting appropriate methods such as spray drying and converting it into a concentrate or drying product depending on the purpose of use.

The crude or purified product of the shrimp flavor precursor obtained by carrying out the A-C method does not exhibit shrimp flavor in its natural state, but by heating it to a temperature of 95°C or higher, For the first time, the shrimp exhibits a shrimp flavor, and more preferably, at this time, the shrimp flavor is further enhanced by drying the shrimp with a moisture content of 50% or less.

Heating may be done for a short time, and the shrimp flavor will be generated in an instant or a few minutes; however, heating for an excessively long time is not preferable because it will reduce the persistence of the shrimp flavor.

Therefore, the shrimp-flavored bar obtained according to the present invention
Precursors can be used by adding them to snack-like foods, bread crumbs for frying, batter for tempura, etc. and drying the surface by exposing them to high temperatures with oil, or by mixing them with a suitable adsorbent and heating them. A strong shrimp flavor can be imparted to the food by heating and more preferably by surface drying.

In summary, the present invention provides that shrimp flavor exists in components contained as precursors in krill or shrimp endothelium, and that the substance can be separated with high accuracy by separating proteins and pigments by isoelectric focusing precipitation. We have discovered that when shrimp is heated to 95°C or higher, and more preferably in a dry state with a moisture content of 50% or less, the shrimp flavor is strongly expressed. This method pioneered the complete utilization of resources by fractionating the flavoring, internal organs, and outer shell into meals.

Next, further explanation will be given by showing examples.

Example 1 After adding water to 100g of krill to a ratio of 10 to 8.

After pulverizing with a homogenizer, the pH was adjusted to 5.0 with hydrochloric acid, and after further homogenization, residues such as shells were filtered to obtain a pale red shrimp flavor precursor class of about 100-.

In addition, approximately 20% of the shrimp flavor precursor classification obtained in the same manner
It was dried under reduced pressure with the corresponding dextrin to obtain a crude shrimp flavor precursor. When the obtained shrimp flavor precursor classification was evaporated with a Kerato moisture meter, a weak shrimp flavor was generated from the time the moisture content decreased to 50%, and the moisture content was 15 to 2.
At around 0%, a strong shrimp flavor filled the room. At this time, if it is below 95℃, it will have a weak shrimp flavor (flavor) and it will reach 105℃.
Significant fragrance was observed before and after. Furthermore, when the temperature was raised using a crucible, the most desirable shrimp flavor was obtained at 100 to 200°C, and at 300°C or higher, only a burnt odor was felt, and 250°C seemed to be the limit. Further, when heated continuously, a strong shrimp flavor was generated in 3 to 5 minutes at 105° C. with a moisture content of 10%, but the shrimp flavor decreased with time and became quite weak after 30 minutes.

At a moisture content of 10% and a temperature of 185°C, a similar trend was observed, but the shrimp flavor was hardly perceptible after about 15 minutes.

At around 250°C, when the moisture content was 10%, the shrimp flavor instantly developed and then changed to a burnt odor. After drying with dextrin, the crude shrimp flavor precursor was mixed with the bread crumbs of fried shrimp, and mixed with the batter of shrimp tempura. A flavor was generated and the room was filled with shrimp scent. When the food was cooled to room temperature, a strong shrimp flavor remained, and when I ate it, I could feel the strong shrimp aroma and the shrimp flavor in my mouth was significantly stronger than that of regular fries, tempura, etc.

Example 2 Almost similar results were obtained for commercial shrimp, sakura shrimp, and black shrimp of the same strain.

Claims (1)

[Claims] 1. After the krill or shrimp tissue containing at least the endothelial part is evaporated or eviscerated, it is pulverized in a liquid phase, the pH is lowered to 6 or less, the protein is precipitated to an isoelectric point, and then the precipitate is The shrimp flavor precursor in the remaining liquid phase obtained by separation and removal is added to the food as it is or concentrated, and after drying to a moisture content of 50% or less, it is heated at 95 to 250°C for 3 days.
A method of using a shrimp-flavored substance characterized by heating within 0 minutes.